Soft & Chewy Oatmeal Raisin Cookies

Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Made with brown sugar, vanilla, cinnamon, chewy oats, sweet raisins, and a secret ingredient, this recipe wins for flavor and texture. Your family will love these easy oatmeal raisin cookies!

Oatmeal raisin cookies

There are two types of people in this world. Raisin haters and raisin lovers. I fall into the latter category. Besides homemade apple pie, oatmeal raisin cookies are my favorite dessert. There’s something incredibly magical about their chewy texture, soft centers, plump raisins, and cinnamon flavor. Please tell me I’m not the only raisin lover!!

Oatmeal raisin cookies

What Makes These Oatmeal Raisin Cookies The Best

The competition is strong, but here’s why you’ll fall in love with these cookies.

  • Moist and tender centers
  • Slight crisp on the edges
  • Sweetened with brown sugar
  • Loaded with oats
  • Studded with raisins
  • Cinnamon spiced
  • Buttery flavor
  • 30 minute chill time

It doesn’t get much better than this!

Oatmeal raisin cookie dough balls on baking sheet

Ingredients in Oatmeal Raisin Cookies

Oatmeal raisin cookies are made with very basic ingredients.

  1. Butter: Butter is the base of any delicious cookie recipe. Make sure it’s appropriately softened to room temperature.
  2. Brown Sugar + Granulated Sugar: Sugar is not only used for sweetness, but also for providing structure and tenderness. I like to use more brown sugar than white sugar because (1) brown sugar has incredible flavor and (2) brown sugar contains more moisture than white, which produces a softer cookie.
  3. Eggs: Eggs help bind everything together. You need 2 eggs in this recipe.
  4. Pure Vanilla Extract + Salt: Both provide flavor.
  5. Cinnamon: Raisins, oats, and cinnamon are winning flavor combination.
  6. Baking Soda: Baking soda helps the cookies rise.
  7. Molasses: Molasses is my secret ingredient! 1 scant Tablespoon enhances all the wonderful flavors of these buttery, cinnamon-sweet oatmeal raisin cookies.
  8. Flour: Flour is the structure of the cookies.
  9. Oats: There are a ton of oats in this recipe! Oats provide a fabulously chewy texture.
  10. Raisins: I love to soak the raisins in warm water before using. This step is optional, but it guarantees they are plump and soft. Blot dry before adding to cookie dough. (You can also use this cookie dough to make my white chocolate chip cherry oatmeal cookies.)

I like to add chopped walnuts. Nuts are totally optional but highly recommended. These simple ingredients combine to make the best oatmeal raisin cookies!

Oatmeal raisin cookies


How to Make Oatmeal Raisin Cookies

There’s only a few steps between now and a batch of warm oatmeal cookies. 🙂

  1. Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with both sugars until smooth, about 2 minutes on medium speed.
  2. Add eggs, vanilla, + molasses: Add eggs, then mix on high for about 1 minute until incorporated. Add vanilla and molasses, mix until combined.
  3. Dry ingredients: Mix flour, baking soda, cinnamon, and salt together in a separate bowl. Pour this into the wet ingredients. Combine together on low.
  4. Add the extras: Beat in the oats and raisins on low speed. Dough will be thick and sticky.
  5. Chill: Refrigerate the cookie dough for 30-60 minutes.
  6. Roll: Roll cookie dough into balls and place on a lined baking sheet. I love using these baking mats.
  7. Bake: Bake the cookies at 350°F (177°C) for 12-13 minutes until lightly browned. The cookies might look under-baked, but they will continue to set as they cool. This is the secret to a soft and chewy oatmeal raisin cookie!

Oatmeal Raisin Cookie Dough is Sticky

This oatmeal raisin cookie dough is sticky, so don’t be alarmed. The cookie dough needs to chill for about 30 minutes before baking. I don’t recommend keeping this cookie dough in the refrigerator for much longer because your cookies won’t spread. The oats will begin to absorb all of the wonderful moisture from the eggs, butter, and sugar and won’t expand as they bake. Sticky dough is good dough!

Oatmeal raisin cookies

More Favorite Cookie Recipes

If you love these oatmeal raisin cookies, try any of these SOFT cookie recipes. You’ll wonder why you haven’t baked them sooner!

Print
Oatmeal raisin cookies

Soft and Chewy Oatmeal Raisin Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour
  • Yield: 26-30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Your family will love these easy oatmeal raisin cookies!


Ingredients

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs*
  • 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
  • 1 Tablespoon molasses
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups (240g) old-fashioned whole rolled oats*
  • 1 cup (140g) raisins*
  • optional: 1/2 cup (64g) chopped toasted walnuts

Instructions

  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Notes

  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
  2. Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
  3. Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  4. Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.
  5. Adapted from Loaded Oatmeal Cookies & Oatmeal Creme Pies. Recipe originally published on Sally’s Baking Addiction in 2014.

Keywords: cookies, oatmeal raisin cookies

Soft-Baked Oatmeal Raisin Cookies by sallysbakingaddiction.com. Nothing fancy or complicated, just pure homemade goodness!

789 Comments

  1. I just made these gluten free by subbing the flour for about 2/3 the amount of cassava flour and I used gluten free oats. Turned out amazing. I want to put ice cream between them.

  2. I made these Soft and Chewy Oatmeal Taisin cookies today after church, and they are AH-MAY-ZING!! Thanks for the delicious recipe! It is sure to be a regular this fall along with everything pumpkin.

  3. Just baked this oatmeal cookiel recipe and true it’s word . They are soft and chewy! I tried others and they came out hard as bricks. Lol Thanks.

  4. These are just perfect! I have made them twice. The first time I followed directions exactly using 1/2 light and 1/2 dark brown sugar and  soaking the raisins. They were so delicious but color was very dark and the baked cookies were stickier than I like.  The second  time I used all light brown sugar, half a tablespoon  of molasses and a scant 1/4c of granulated sugar. I did not soak the raisins.  This was the magic formula!! I scooped batter onto baking sheets with #40 scoop (3/4 oz.) and the recipe made 42 beautiful cookies both times.  Thank you for this wonderful cookie recipe!! 

  5. I only had one egg to work with so I halved the recipe. These cookies are delicious! I didn’t have molasses but I can only image how good they would with be with molasses! i will be making often- my girls love them. Thank you for sharing your recipe.

  6. Hi Sally! I LOVE your recipes. They always turn out exceptional. My husband and family love everything I’ve made from your recipes. My question – I have steel cut oats (accidentally bought them) and I was wanting to make your oatmeal raisin cookies with them. Any advice on soaking them or cooking them prior to making the cookie dough? Thanks for your help! 

      1. Thank you Sally! They turned out great! My husband wants me to try making homemade Almond Roca, so if you have a favorite recipe for it, I’d love for you to share it!

  7. I had such high hopes for this cookie. I followed the recipe exactly. To the letter. They never spread out at ALL. Hard, dry, round balls. My husband checked the temp on the oven…350, spot on. I have no idea how everyone else had such an amazing experience with this recipe. I’ve been baking/cooking for 40 years and I will say that I should have known when I read the recipe. The moist to dry ingredient seems off. Oh, well. They were to have been a gift, now they’re in the garbage and I’m on the hunt for a different. Sorry. :/

  8. You do not look 80 years old! How old are you really, or how old is the picture? If it’s not a typo, I want to know your SECRET. Who’s your doctor/dermatologist? Oh…and thank you for the great recipes. Yum!

  9. Would they still be good without molasses? It’s REALLY hard to come by here and I only found an expensive blackstrap version in a remote health store.
    In previous recipes I tried using ginger syrup instead, and it worked pretty well but I don’t want to take away from the flavour. Oatmeal raisin cookies are my favourite (alongside gingersnaps) and this recipe wouod be perfect, were it not for the molasses.

  10. I made these tonight, omitting the molasses, as I didn’t have any. These are FANTASTIC! So glad about it as I plan to make your “my favorite carrot cake” next week for my birthday. Yes, I make my own birthday cakes. Lol. I’m sure that will be great too. I’m excited.

  11. Hi im making there as im writing. I find that the dough is very sticky even after refrigeratoring for 2 hours. Dont know what it did wrong. Ps do we wash the oats before putting it in. 

  12. I’ve tried these today, without the molasses (though I used dark brown sugar to make up for it) and they were so good! Though they were slightly too soft and chewy for me (I’m a snap kind of girl) so I overbaked them and they were great! Though next time I will definitely not chill them for over 30 min. Thanks for the great recipe

  13. Hi Sally! I’m a huge fan of your recipes!!! Thank you so much for sharing these. ❤ i have a question though, regarding this recipe. Is it possible to half the recipe as I only need a few cookies and not 2 dozens worth. Hope to hear from you soon!! Xoxo

  14. I made these cookies and they were delicious and chewy, the best cookies I have made. Loved them. This one I am printing and keeping.

  15. Sally,

    Thank you so much for this recipe. I have used it as a base for different ingredients and get ongoing compliments on how great the cookies taste. I have found that a tablespoon of honey and a teaspoon of ground ginger add a lot to the flavor of whatever cookie variation I make. Mixing golden and dark raisins works well, especially when they soak for about 20-30 minutes. Dried apricots with white chocolate chips (high quality ones like Guittard, or imported from German or Belgium) are another big hit. Again, I soak the chopped up dried apricots for 20 minutes or so.

    Again, thank you.
    Maurice Sharp

  16. I followed the recipe exactly how it was written and my cookies turned out awesome. Not sure why anyone else would have a problem mixing up these cookies. Thanks for the great recipe!

  17. Thanks for all your wonderful recipes! Could you address the reasons that the dough wouldn’t spread in the oven/methods to induce spreading? Also, what is the difference between white and brown sugar? Is it possible to sub all the sugar for brown? Finally, is it OK to not dry the soaked raisins? Thank you!!

  18. I’ve used a few different recipes for this type of cookie. This one seems to be hitting the spot with my taste buds. They hold their shape nicely for the 10 mins or so in the oven. Well done and thankyou!

  19. These are absolutely the best chewy oatmeal raisin, walnut cookies ever. I’ve made them several times and have given the recipe to several people, all of whom love them too. I substituted dried blueberries once, and dried cherries once and they both turned out wonderful. Thanks you profusely for this wonderful recipe. I make mine a little smaller, so I get around 4 dozen from a batch, and to me they are the perfect size. Thanks again.

  20. Hi Sally!

    I was just wondering, how could I make them a bit crunchy?
    I was afraid to let it cook in the oven a little longer as it might spread to much. Should I reduce the flour?
    What can you suggest?

  21. Not sure if someone else has asked, I tried to read most of the comments. 

    You explained in the writing you use WHOLE oats for the recipe, but then in the list of ingredients it says old fashioned ROLLED oats. I was wondering if ine of them was a typo. 

    But I did see another person asked if they’re could use steel cut oats, which is what I have, and you said yes, so I’ll use those. 

    Thanks for all the amazing recipes!

  22. do you need to use molasses cant you use something else as i live in australia  i cant eat anything like molasses n maplw syrup etc…what else can i ues?

1 8 9 10 11 12 18

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×